Sour Cream Pound Cake

Sour Cream Pound Cake is a classic recipe for a deliciously moist and slightly dense cake made with just a few ingredients. This cake is perfect on its own or topped with whipped cream and berries.

REVIEW: SO much more moist than the other version I used without the sour cream, my new go to!

This Sour Cream Pound Cake is a true classic recipe. Moist and rich, it’s simple enough to make for any occasion and always a favorite by anyone who tries it. Give this tested and perfected recipe a try today, you’re going to love it!

If you love pound cakes, be sure to try my other variations like Amaretto Pound Cake, Mascarpone Pound Cake, or Lemon Ricotta Pound Cake. And, don’t miss this fan-favorite for Cannoli Pound Cake! Got leftover pound cake? Use it to make this Pound Cake Trifle!

Why You Need to Make this Pound Cake!

This is the best Sour Cream Pound Cake recipe out there! It’s rich and moist, and tested so that you get perfect results every time.

The sour cream in this cake keeps the cake extra moist and gives it a bit of a tangy flavor. While it may seem odd to add sour cream, it’s similar to adding buttermilk to a recipe. The additional fat and acid give the cake a ton of flavor and keep it moist for days.

This cake is excellent served on its own or with a light dusting of powdered sugar overtop for a beautiful presentation. I like to serve mine with a side of fresh fruit and occasionally whipped cream.

Sour Cream Pound Cake is a great make-ahead dessert. It stays moist and fresh for days as long as you keep it in an airtight container. I like to refrigerate or freeze mine to keep it fresh even longer.

Give this recipe a try! It’s great for the holidays, birthdays, or whenever you need a simple and delicious treat. Plus, it can serve up a lot of people for little effort! Check out the recipe and instructions below for a tasty treat you’re sure to make again and again!

Equipment Needed

• Stand Mixer: a stand mixer is ideal for making Sour Cream Pound Cake. You will be mixing a lot of batter and need to cream the butter and sugar together for a couple of minutes. If you don’t have a stand mixer, a large mixing bowl and electric hand mixer work too!
• Bundt Cake Pan: This recipe makes a lot of cake batter! You will need a standard 12-cup bundt cake pan or larger to hold all of it. Be sure you are using a nonstick pan that’s free of too much wear and tear – you don’t want the cake to stick!
• Nonstick Cooking Spray: if you have a tried and true method of greasing your cake pans, stick with that. For me, it’s a very generous spray of nonstick cooking spray to the pan right before adding in the batter. Shortening works great too.

Ingredients

Ingredients for Sour Cream Pound Cake: all-purpose flour, butter, eggs, sugar, sour cream, baking soda, and salt.

• Sour Cream: The sour cream helps to keep the cake moist and adds a tangy flavor. Use whole milk full fat sour cream rather than any light versions.
• Butter: Use room temperature unsalted butter for this recipe. The butter will need to be room temperature to ensure that there are no lumps of cold butter in the batter.
• All-Purpose Flour: Just plain all-purpose flour works here. Weigh the flour to ensure an accurate amount. Or, you can spoon it lightly into a measuring cup if you don’t have a scale.
• Eggs: This recipe calls for large eggs at room temperature. Be sure to crack the eggs in a bowl before adding to the batter to avoid any shells in the cake.

How to Make Sour Cream Pound Cake

To make this recipe, start by preheating your oven to 325 degrees. Position a baking rack in the center of the oven.

Step 1: Start by mixing together the room temperature butter and sugar in a stand up mixer or in a large bowl with a handheld mixer. Mix until light and fluffy; about 4-5 minutes.

Step 2: Add in the baking soda and salt and mix into the batter. Then, add in the flour and sour cream.

Step 3: Continue mixing the sour cream pound cake batter until it is well combined, being careful not to over mix. Use a rubber spatula to scrape down the bottom and sides of the mixing bowl to fully incorporate the ingredients.

Step 4: Pour the batter into a well-greased nonstick bundt cake pan. Use a spatula to spread evenly and smooth the top. Bake at 325 for about 70-75 minutes, or until a toothpick inserted into the cake comes out clean.

Let the cake cool for about 5-10 minutes in the pan before moving it to a wire rack to cool completely. Dust the cooled cake with powdered sugar before serving.

Recipe Tips

• Always make sure you are using a quality nonstick bundt cake pan with its coating still intact. Older pans tend to lose their coating over time causing cakes to stick no matter how well you grease it.
• Room temperature ingredients are ideal here. Remove your eggs, butter, and sour cream from the refrigerator ahead so they have time to reach room temperature before assembling.
• Scrape down the sides of the bowl while mixing so that all of the ingredients are well incorporated.
• Really cream together the butter and sugar so that it’s nice and fluffy. However, once you add the flour to the batter, be careful not to over mix it.
• Be sure you are using at least a 12-cup bundt cake pan or you risk the cake overflowing. If you don’t have a bundt cake pan, you can bake this in two loaf pans or in muffin tins.
• Grease the cake pan well before pouring in the batter. I recommend using either shortening or nonstick cooking spray for this. Be sure you get all parts of the inside of the pan including all of the groves near the tube of the pan.
• This sour cream pound cake will cook low and slow. Check for doneness using a toothpick inserted in the center of the cake. Let the cake cool on a wire cooling rack for 5-10 minutes before removing from pan to cool completely.
• Got leftover pound cake? Freeze it for later or use it to make this Pound Cake Trifle!

Pound Cake FAQs

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